超高压处理对冷藏鲈鱼品质的影响  

Effects of high pressure processing on the quality of sea bass during refrigerated storage

作　　者：徐永霞[1] 刘滢[1] 张朝敏[1] 张德福[1] 李颖畅[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学研究院,化学化工与食品安全学院,辽宁省食品安全重点实验室

出　　处：《食品与发酵工业》2015年第1期85-89,共5页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划(No.2012BAD29B06)

摘　　要：研究了不同超高压条件(0、100、200、300 MPa,保压处理10 min)对鲈鱼冷藏过程中感官、p H值、白度、质构特性和持水性的影响。结果表明:鱼肉的感官评分、硬度、弹性和咀嚼度随贮藏时间的延长逐渐降低,白度逐渐升高,p H值先下降后上升,而持水性先上升后下降。超高压处理可显著提高鱼肉的硬度和咀嚼度(P<0.01),同时提高了鱼肉的p H值和持水能力,增加了白度,200 MPa处理组的细菌总数低于对照组和其他2个处理组。此外,300 MPa的超高压处理对鲈鱼鱼肉品质的影响最大。综合感官和理化测定结果可知,超高压在改善鲈鱼肉质方面具有潜在的应用前景。The effects of high pressure processing （HPP） （ 0, 100, 200 and 300 MPa for 10 rain） on the senso- ry quality, pH, whiteness, texture and water holding capacity （WHC） of sea bass during refrigerated storage were in- vestigated. The sensory score, hardness, springiness and chewiness of sea bass decreased gradually, while the white- ness increased. The pH value decreased initially and then increased gradually during storage, while the WHC showed the opposite. High pressure treatment could improve the hardness and chewiness of muscle significantly （P 〈 0.01 ）. Meanwhile, pH value, WHC and whiteness increased, and the amount of TVC in samples at 200 MPa HPP treatment was less than controls and the other two groups. Additionally, the effects of HPP treatment at 300 MPa on fish quality were more than the treatment at 0, 100 or 200MPa. The results indicated that HPP has the potential applying in im- proving meat quality of sea bass.

关 键 词：鲈鱼 超高压 冷藏 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]